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Steam volatile oil is an important property of spices. The volatile components present in spices contribute to the aroma and flavor of the spice. This paper describes a fast, accurate, and simple technique for analysis of spices using Fourier Transform Near Infrared (FT-NIR) technology.
In this digital conference Eurofins experts, industry partners and food safety thought leaders guide attendees through a discussion of the latest solutions and controls for persistent pet food manufacturing issues.
Spice Industry Rapid Test Methods: Near - Infrared Spectroscopy Applications
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